Effect of the redox potential on the muscle enzyme system

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Bibliographic Details
Published inJournal of food biochemistry Vol. 16; no. 4; pp. 207 - 215
Main Authors MOTILVA, M.-J, RICO, E, TOLDRA, F
Format Journal Article
LanguageEnglish
Published Malden, MA Blackwell 1993
Subjects
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Adipose tissue
Enzyme
Proteinase
Triacylglycerol lipase
Food additive
Meat
Cathepsin
Enzymatic activity
Esterase
Ham
Conservative
Curing
Muscle
Redox potential
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ISSN:0145-8884
1745-4514